These pancakes are triple oat because they have oat milk, oat meal – homemade oat flour; rolled oats coarsely ground in a food processor, and rolled oats. They’re a companion to Grancakes. Equally healthy and hearty but they do contain dairy and eggs.
Makes 9-12 large pancakes.
1 ½ cups oat milk
1 tablespoon apple cider vinegar
1 cup oat meal – make the oat meal by grinding the rolled oats in a food processor
½ cup rolled oats
2 large eggs
¼ cup yogurt, your choice of flavor but plain or vanilla recommended
2 tablespoons maple syrup
1 teaspoon vanilla extract
½ cup unbleached flour
1 teaspoon baking powder
½ teaspoon baking soda
a good pinch of kosher salt
butter for frying and serving
maple syrup and fried apples or apple sauce for serving
The night before you want to eat the pancakes, combine the oat milk, apple cider vinegar, oat meal, and rolled oats in a large bowl. Cover and refrigerate overnight.
In the morning add the eggs, yogurt, maple syrup, and vanilla and mix well. Then add the flour, baking powder, baking soda, and salt and mix again. Let the batter sit for 5-10 minutes.
Heat a 9 or 10 inch non-stick and butter lightly. I recommend cooking the pancakes one at a time. When the pan is hot ladle in about 1/4 cup of the batter right in the center and cook until there are a lot of bubbles and the edges look set before flipping. Keep the pancakes warm in a low oven until you have enough for all your guests.
